Health benefits
Spare ribs: tonify the kidneys
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Taro ( Half ) | Pork ribs (Two pieces) | |
Salt ( appropriate amount ) | Light soy sauce ( appropriate amount ) | div> |
Dark soy sauce ( a small amount ) | Cornstarch ( A small amount ) | |
Onion ( One ) | Ginger ( Two slices ) | |
Cooking wine ( A small amount span> ) | Peanut oil ( a small amount ) |
How to make taro ribs
1.Peel and wash the taro, cut into pieces, drain the water, add a small amount of salt, and marinate
2. Chop the ribs into small pieces, add cornstarch and water, soak for ten minutes, wash them and control the moisture.
3. Add salt, light soy sauce, dark soy sauce, cooking wine, and a small amount of peanut oil to the ribs, and marinate 20-30 minutes
4.Put the pickled taro into a plate and spread the ribs on it On top of the taro, pour the marinated pork ribs sauce into the dish
5.Get on the pot Steam
6.Steam over high heat for about 45 minutes
7.Sprinkle with chopped green onion
Tips
1.Some people are allergic to taro, and some may itch.People with allergies should not eat.If they only itch, they can drink it with water.Process the taro while soaking.
2.Adding cornstarch or flour when cleaning the ribs can better remove blood and impurities.
3.Color the dark soy sauce.If you don’t like the dark color of the ribs, you can add less or no more.
4.If you use a pressure cooker instead, steam for 18-20 minutes after the steam is released.
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